Fudge Cinnamon Brownies

Top Review by Mirj

Sorry, that dropping trick did not work for me. I held the brownies two feet over my formica tabletop and let gravity do it's job. The brownies hit the table and bounced off, hit the floor and crumbled out of the pan. Most of the brownies were still left in the pan, and they were pretty good, but I agree with Sue and think there was too much cinnamon in the mix. I wish I had seen her review before I made the brownies. The hazelnuts add a nice touch. I will try these again, easy on the cinnamon, and give gravity a rest and just let them cool on the counter.

Ingredients Nutrition

Directions

  1. Sift flour and sugar together in bowl.
  2. Mix 1 c butter, 7 tbsp cocoa and water in a saucepan.
  3. Bring to a boil over a medium heat, stirring continuously.
  4. Pour mixture slowly over the flour mixture blending with an electric mixer.
  5. Add buttermilk, eggs, vanilla extract, baking powder and cinnamon and beat with mixer until throughly blended.
  6. Spread in a 9" X 13" rectangular pan.
  7. Bake at 400F for 20-25 minutes (or until done).
  8. When the brownies first come out of the oven, hold them about two feet over a flat surface that won't be hurt by the heat of the pan (the empty stovetop or a large wooden cutting board), then drop them.
  9. I kid you not, I learned this trick from my MIL, it makes the brownies denser.
  10. Place on rack until completely cool.
  11. Mix confectioners sugar with sifted cocoa until smooth.
  12. Add butter and 1 tsp vanilla extract.
  13. Mix adding milk 1 tbsp at a time.
  14. Beat until smooth and creamy.
  15. Frost the cool brownies and sprinkle with hazelnuts.
  16. Cut into bars.
  17. Makes 36 or so depending on how you cut them.

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